Apricot Cream Cake
Ingredients
For the cake sponge:
1 ½ cups (190 g) all-purpose flour
1 cup (200 g) sugar
4 large eggs (room temperature)
½ cup (120 ml) vegetable oil
½ cup (120 ml) milk
2 tsp baking powder
1 tsp vanilla extract
A pinch of salt
For the cream filling and frosting:
2 cups (480 ml) heavy whipping cream (cold)
½ cup (60 g) powdered sugar
1 tsp vanilla extract or vanilla bean paste
For the decoration:
Dried or canned apricots (cut into halves or slices)
Chopped roasted nuts (hazelnuts, almonds, or walnuts)
Optional: apricot jam for brushing
Instructions
1. Bake the sponge cake
1. Preheat oven to 350°F (175°C).
2. Grease and line two 8-inch (20 cm) round cake pans.
3. In a bowl, beat eggs and sugar until fluffy and pale (about 5 minutes).
4. Add oil, milk, and vanilla. Mix gently.
5. Sift in flour, baking powder, and salt. Fold carefully until smooth.
6. Divide batter between pans and bake 25–30 minutes, until golden and springy.
7. Let cool completely, then slice each cake horizontally if you want 3–4 layers.
2. Make the whipped cream
1. Beat cold heavy cream with powdered sugar and vanilla until stiff peaks form.
2. Chill in the refrigerator for 10–15 minutes before using.
3. Assemble the cake
1. Place one cake layer on your serving plate. Brush lightly with apricot jam or syrup (optional for moisture).
2. Spread a generous layer of whipped cream. Add small pieces of apricot if desired.
3. Repeat with remaining layers.
4. Frost the top and sides with whipped cream.
4. Decorate
1. Using a piping bag, create a lattice (crisscross) pattern on top.
2. Add apricot halves or slices in each section.
3. Sprinkle roasted nuts on top and around the sides.
4. Chill for at least 2 hours before serving.
Tips
For a richer flavor, use toasted hazelnuts or almonds.
You can also add a thin layer of apricot jam between layers.
Keep refrigerated; best enjoyed within 2–3 days.
